Just as there is no fish in the fish flavored shredded meat, Chongqing Jigong pot is not a delicacy from Chongqing, but created by a man named Zhang Chongqing. Liaoning is more honest. Fushun spicy sauce is from Fushun, Niuzhuang pie is from Anshan Niuzhuang, Goubangzi smoked chicken is from Goubangzi, Jinzhou
Shenyang west tower cold noodles
Xita cold noodles belong to Korean characteristic flavor. The cold noodles are soft in the middle. In summer, you can have a bowl to quench your thirst; in winter, you can eat a bowl to cool your heart and warm your heart. With some spicy cabbage, it's really different. There are two main flavors: salty and sweet.
Dalian -- braised seafood
Stew has almost become a special snack of Dalian people. Its raw material is starch, with a special method to make solid small pieces, translucent, these small pieces in the pan fried, slightly burnt, and then sprinkled with soy sauce, vinegar, sesame oil, sesame sauce and other seasonings, and then sprinkle with onion, garlic and other seasonings, a bowl of steaming, fragrant "stew" is done. Nowadays, the stew has gradually come into the house. In some big hotels, you can have seafood or sea cucumber stewed seeds, which are quite local. You may as well have a try.
Anshan -- Niuzhuang pie
Niuzhuang pie is a general term for the traditional craft pie in Haicheng City, Liaoning Province. It comes from the local people's daily food. It is famous for its thin skin, crisp, tender, various kinds of stuffing, and delicious taste. It occupies an extremely important position in the traditional food in the north. With mashed garlic, chili oil, mustard paste and other dip food, more delicious and palatable.
Fushun spicy sauce
Fushun, Liaoning Province, is a specialty of Fushun City. It is mainly composed of potato, kelp knot, bean skin, ball, fish ball, cabbage, wide powder, chrysanthemum, cabbage, stuffy seed, bean bubble, crab stick, mushroom and other raw materials. It is similar to the Malatang material, but after boiling, the water is drained, salt, vinegar, sugar, peanut, chili, cumin, sesame oil, etc. are mixed and eaten. It is invented by Fushun people on the basis of the introduction of Malatang. It is very popular, with sweet and sour taste, spicy taste, etc. There are also some spicy sauces around Liaoning, but the most authentic ones are in Fushun.
Benxi -- xiaoshiyangtang
Benxi small city "Yangtang" is famous in Northeast China. It has been heard for a long time that those who have been to a small market and do not drink mutton soup will be a lifelong regret. Mutton soup is a good thing. The bones, meat and viscera of goats are stewed in a large earthenware stove for several hours. When the soup is milky white, the soup, meat and chopped viscera in the pot are put into the pot. Salt, pepper, coriander, chili, monosodium glutamate and other seasonings are added to make the mutton soup. It is delicious when it is hot.
Dandong Yellow clam
Guo Lin of the Qing Dynasty praised its delicacy with "the delicious Jiangxiang can be counted" in "guizhixiang · huangxia". In Dandong, yellow clams can be boiled, fried, and mixed in soy sauce, but the favorite way to eat it is to barbecue on charcoal fire. Put the Yellow clam that spits out the sand on the red charcoal fire, and the shell slowly opens with the steaming water vapor. At this time, put the fat and juicy clam meat into your mouth with chopsticks. It is delicious, sweet and wonderful.
Jinzhou -- Goubangzi smoked chicken
Goubangzi smoked chicken began in the Guangxu period of Qing Dynasty. The reason why Goubangzi smoked chicken is delicious lies in the excellent selection of materials, and it takes more than ten processes from selecting chicken to smoked chicken. The smoked Goubangzi chicken is not only bright and bright in color, but also fragrant in smell. The meat is tender, rotten and even silky, salty and suitable, and rich in nutrition.
Today's Goubangzi smoked chicken is dominated by Yin family smoked chicken and he family smoked chicken. One of the interesting things is that whenever there are Yin's smoked chicken, there will be he's smoked chicken; if there's he's smoked chicken, there won't be less Yin's smoked chicken, which Jinzhou people call KFC and McDonald's. However, Hejia smoked chicken is mainly characterized by fragrant, cooked, tender, rotten and even silky, fat but not greasy, while Yinjia smoked chicken is mainly characterized by its strong taste. Both of them have become two exotic flowers of Goubangzi smoked chicken.
Yingkou -- Gaizhou Xiaochuan
Gaizhou snacks are also very famous, especially the barbecue characteristics of small string, delicious and cheap, go to have a taste.
Fuxin -- Qinggou fish feast
Daqinggou in Zhangwu County is rich in more than 30 kinds of fish, such as carp, silver carp, crucian carp, catfish, grass carp, turtle and so on. At present, the largest fish is more than 40 kg. Qinggou fish feast is full of color, aroma, taste and type. There are three main characteristics of Qinggou fish feast: first, the fish taste delicious and pure. Second, the cooking technology is superb. Different fish adopt different methods and different parts of fish can make different tastes of delicacies. Third, there are many kinds of cooking methods. There are more than 20 kinds of stew, dry fried, sweet and sour, stewed, steamed, sour and spicy, slippery, etc.
Liaoyang -- Tatang
Liaoyang Tatang is one of the traditional famous spots of Han nationality with a long history in Liaoyang City, Liaoning Province. Tatang not only has a special flavor, but also has a beautiful shape, like plum blossom shaped and porous, crisp and delicious to eat, white and delicate color, unchanged after heat. Three treasures of Liaoyang City are Tatang, dried pear and wulacao.
Tieling beef spoon
Mention the beef spoon, as Tieling people, I'm afraid no one knows. As early as 20 years ago, eating a beef spoon was something people enjoyed talking about. Its choice of tender beef, green onions, fresh ginger, sesame oil and stuffing, with a little grain of sand to do the skin. Oven production, the appearance is crisp, golden color, round shape and long round. The fire spoon out of the pot is burnt outside and tender inside. It is crisp and delicious. It smells delicious. It is fat but not greasy. It is a local snack in northern China. It is a halal food, with fragrant mutton soup, delicious.
Chaoyang Lingyuan oven baked cake
Wheat flour is used as the main material. Salt and alkali are added according to the proportion during dough mixing. After kneading repeatedly, the dough is rolled into large pieces. The dough is rolled together and divided into flat dough with weight of about 100g. It is rolled into round cakes in the disk with both hands, and then covered with sesame seeds on one side and baked in the oven. It is roasted by slow fire. The appearance is yellowish but not burnt. The inner part is soft and ripe. It emphasizes large crispy, many layers, even sesame seeds, sufficient heat and small moisture. Because of the early use of porcelain Cylinder plate furnace wall, it is called cylinder furnace cake. When baking, the cake is stuck on the top of the furnace and is called hanging oven cake.
Panjin river crab
Panjin inland is low-lying and flat, with vertical and horizontal ditches. The output of river crab ranks first in China. When it comes to eating crabs, we have to talk about the practice of river crabs. In addition to the most common cooking, there is a more authentic way to eat - raw brine. Raw brine, that is, the living crab is put into the brine and pickled for several days. Its taste is delicious and the meat is tender and juicy. The key of raw brine crab lies in the preparation of brine. The color of stewed crab is like fresh crab, and it is lifelike when placed on the plate. Its meat is tender, delicious, and full of wine aroma, sweet and nutritious.
Huludao -- Suizhong stone mill tofu
Suizhong stone mill tofu is a famous local food, which can be eaten in local farmers. It is not only unique in practice, but also exquisite in eating. Water tofu must have brine, generally meat marinade, first scoop the brine into the dish, according to personal taste with garlic, chili powder, leek flower and coriander powder, and then put the bean curd into the plate with chopsticks, so that you can enjoy the delicious food incisively and vividly! When you are full, use some sorghum rice, tofu and brine, and then enjoy a "cat meal", which has no flavor.
Four seas inventory special statement: the content of this article comes from the system of editing or sharing contributions from netizens. This article is for entertainment only. We are not responsible for the integrity, reliability and authenticity of the content. If there is a source, the copyright belongs to the original author. For related questions, please contact wechat: www4hw